FOOD AND BEVERAGE PRODUCTION II

TOİ201

Course Code: TOİ201
Semester: Third Term (Fall)
Theory+Practice: 1 + 2
ECTS: 3

Course Type

Compulsory Course

Course Level

Associate Degree

Year of Study

Semester

Third Term (Fall)

ECTS

Name of Lecturer(s)

Learning Outcomes

At the end of this course, the students;

Explains advanced cooking techniques and the fundamental characteristics of international cuisines theoretically and practically
Processes, portions, and cooks red meat, poultry, fish, and seafood in accordance with international quality standards and food safety (HACCP) rules.
Prepares standard recipes using basic pastry, bakery, and cold kitchen (garde manger) techniques and creates aesthetic presentations with modern plating principles.
Analyzes standard recipe creation, portioning, and cost calculation processes in kitchen operations; utilizes information tools to ensure efficiency in menu planning.
Works in harmony with the team by managing stress in complex and intensive banquet operations and integrates sustainability (zero waste) principles into production processes in the kitchen.

Mode of Delivery

Face to face

Prerequisites

Recommended Optional Programme Components

None

Course Description

This course examines advanced culinary techniques, international gastronomic cultures, and industrial-scale food production using scientific foundations. Sample menu planning from international cuisines, purchasing techniques, and banquet production processes are analyzed. Aligned with the course learning outcomes, students gain the competency to transfer their interdisciplinary theoretical and practical knowledge to the service environment and to flawlessly apply personal hygiene and sanitation rules by integrating them with quality assurance systems

Course Contents

WEEK	TOPICS
1^st Week	Review of F&B Production I and Advanced Kitchen Organization
2^nd Week	Classification, Butchery Processing, and Cooking Techniques of Red Meats
3^rd Week	Poultry and Game Meats: Portioning and Basic Recipes
4^th Week	Fish and Seafood: Cleaning, Filleting, and Modern Presentations
5^th Week	Cold Kitchen (Garde Manger): Salads, Cold Dressings, and Canapes
6^th Week	Introduction to International Cuisines: Mediterranean and Italian Cuisine Applications
7^th Week	International Cuisines: French and Asian Cuisine Applications
8^th Week	Midterm Exam
9^th Week	Introduction to Basic Pastry and Baking: Dough Types and Bread Making
10^th Week	Classic and Modern Desserts: Milk-based, Fruit-based, and Syrupy Products
11^th Week	Modern Plating Techniques, Color, and Texture Harmony
12^th Week	Menu Planning, Standard Recipe Creation, and Portion Cost Analysis
13^th Week	Production Planning in Banquet and Mass Catering Systems
14^th Week	Sustainability in the Kitchen: Upcycling and Zero Waste

Recommended or Required Reading

1. Gökdemir, Ayhan (2009), Mutfak Hizmetleri yönetimi, Ankara: Detay Yayıncılık.
2. Gisslen, W. (2022). Profesyonel aşçılık (N. O. Çoşkun, Çev.) (9. Baskı). Nobel Akademik Yayıncılık.
3. Kılıçhan, R. (2021). Uluslararası gastronomi ve dünya mutfakları. Detay Yayıncılık.
4. Yılmaz, M. (2022). Ziyafet organizasyonlarında sıfır atık yönetimi ve mutfak maliyetlerine etkisi. Gastronomi ve Mutfak Sanatları Dergisi, 6(1), 88-105.
5. The Culinary Institute of America (CIA). (2011). The professional chef (9th ed.). Wiley.
6. Gisslen, W. (2021). Professional baking (8th ed.). Wiley.
7. Martin-Rios, C., Demen-Meier, C., Gössling, S., & Zizka, L. (2018). Food waste management innovations in the foodservice industry. Waste Management, 79, 196-206.
8. Bloom, Thomas A. ve Johnathan Robinette (1991), Cooking At The Academy, California: Culinary Academy.

Planned Learning Activities and Teaching Methods

Practice
Lecture
Questions/Answers
Presentation

Assessment Methods and Criteria

	Quantity	Percentage (%)
Mid-term	1	30
Practice	1	20
Total(%)		50
Contribution of In-term Studies to Overall Grade(%)		50
Contribution of Final Examination to Overall Grade(%)		50
Total(%)		100

ECTS Allocated Based on Student Workload

Activities	Quantity	Duration (Hour)	Total Workload (Hour)
Midterm exam	1	2	2
Preparation for Quiz
Individual or group work	14	2	28
Preparation for Final exam	1	8	8
Course hours	14	3	42
Preparation for Midterm exam	1	8	8
Laboratory (including preparation)
Final exam	1	2	2
Homework
Total Work Load			90
Total Work Load / 30 (h)			3
ECTS Credit of the Course			3

Language of Instruction

Turkish

Work Placement(s)

Programme Qualifications / Learning Outcomes

	LO1	LO2	LO3	LO4	LO5
K1	X
K2	X
K3				X
K4		X
K5		X		X
K6					X
K7			X
K8					X
K9					X
K10	X			X
K11	X	X
K12		X	X	X